The best way to use up green onion tops is green onion curry, that's a side dish to roti or rice. Basically make a dry curry with sliced onions and tomatoes, once it's really cooked through, add in all your green tops. Simple, hearty and very flavorful.
I'm glad you're honest about the final result of what you cooked and you can say that something went wrong and that it was difficult, a lot of other creators would just say how great what they created is and move on
I mean. Thats a good thing sure. But i feel like.. maybe do it again but properly? He’s missing so many ingredients the whole video and kind of lazily substituting them. And i know his whole deal is trying to be relateable as a home cook but that kinda went out the window with the huge produce garden anyway😂
@@basvangeest5485 it's wasteful to go buy an ingredient you likely won't use again just to make a one off recipe. Do you see pomegranate molasses on your typical grocery store shelf? Home cooks substitute all the time
I always have a quart container of chopped green onions handy in my freezer. They keep very well, hardly stick together, and it's such an easy way to add some onion flavor to eggs, pizza, soup, or, of course, almost anything. I make up several quarts when they are available, and keep them in my big freezer.
@@stephaniegee227 I clean them, chop them into 1/4" or less pieces, and chuck them into the freezer. They are small enough that they defrost in seconds in hot food. If anything, you have to be a little careful not to overcook them. I usually toss them in toward the end of whatever I'm cooking. And they keep in the freezer for quite a while- at least until the next season.
My absolute favorite use for my green onion tops is wonton soup. I can never get enough of that onion taste from traditional Chinese restaurants and recipes so I toss in the entire sliced onion bulb, at the start, and slivered tops a few minutes before I toss in some frozen wontons to finish. It does tend to cloud the soup, but I'm not a perfectionist.
Love seeing both of you on screen! The back and forth dynamic is very welcome and adds an element to the videos that make them feel more conversational. Thanks for the excellent watch, and fun onion ideas! Also, for the beef marinade it looks like you may have left off the oil. In the original video she makes a point to say it is important to leave off the oil until after the mixture has covered the beef. This suggests to me that addition may change the way it cooks and the final glaze.
@@LifebyMikeG Nice, not that then! I'm going to give this a go this weekend with some dark soy sauce. I'm not much of a cook, but if I remember to I'll report back whether it changed the nature of the glaze.
Love onions, and those recipes look great. Just wanted to point out two things you did different when making the beef and onion dish. When Stacy marinated the beef, after she added all the items you showed. She added oil. And it's important that the oil gets added after all other is well mixed in. Something I have seen in many other dishes. Also when you stir fried, you used rice vinegar. She hoewever said rice wine, and her list of ingredients states cooking wine. So you had a different flavor from the vinegar in the final dish.
Spot on here, Shao Haing or Xiao Xing wine or Mirin would have been perfect, but even a dry Sherry would be better than vinegar. Using the bicarb as a tenderiser may also be defeated by the neutalising effect of vinegar. I think a tiny amount of Hoison sauce and Maggi would be a good sub for the dark soy.
Ive been making beef/chicken and broccoli lately due to the abundance of it growing in the garden....and I found that if you skip the starch in the marinade, then add it when you add the sauce at the end, it makes a huge difference. I think it keeps the meat from browning properly and sticks to the pan too much. Thats probably why you got the gravy like rather than a glossy sauce. Not sure if you knew this, but if you grow broccoli, don't pull it out after you get the first main head. Trim it up and let it grow, and you will get continuous little crowns to pick for the next month or so until it bolts from the mid summer heat. But if you can keep it growing until Sept, you can easily get more harvest until winter comes
Onion greens freeze super well and are great thrown into woks, soups, baked into bread, etc. Garlic greens are the same although usually not as fresh once the garlic is ready. We keep large containers of them whenever we can and it's a great way of getting more out of your garden. Just too bad you can't really save them if you are curing the onions.
When I'm doing stirfry with steak I always like to sear both sides of the meat before cutting it into strips, then just add it in a little bit later to the pan to account for cooking time difference. Way more flavor when meat has a crust to it.
Use green onions to make Mongolian style beef. PF Chang’s serves this dish with an abundance of 2-3 inch green onion pieces. It’s incredible. The sweet sauce brings great flavor to the greens.
There’s a Dutch recipe called Hachee. There aren’t many videos, but a few. There’s a few blog posts too. It’s a beef and onion stew, and you serve it with mashed potatoes so no rice or wheat which you can’t grow. Traditionally it’s just onions as it was a times are tough type meal, but you could very easily add other veg.
Definitely track down some pomegranate molasses. It’s got a great tart flavor that works super well in grilling glazes etc Helen Rennie uses it in a ton of her recipes
I'm a Lebanese Jew, what we use for the stuffed Onions (Basal Mechi) - we'd have it for Holidays. You got to use Cortas pomegranate molasses (dibs rimon) - best company! Jews from Aleppo would use tamarind molasses.
Just to add, back in the day when the Syrian Jews weren't able to come by Tamarind they used Worcestershire Sauce as a substitute. Which creates a few halakhic (Jewish law) questions. But not the scope here 😂
I swear these sponsorships are so effective at least for people like me who are easily cajoled into doing anything. I bought the griddle from made in from a couple of youtubers I watched having it in their videos and I thought oh wow that looks cool. Got it in.. haven't used it once. So, yes the pots look amazing and I might even use them, but they are so expensive that I cannot just go and buy every thing they are advertising that week.
Green onions are perfect for making Tartes flambées/ Flammkuchen (originally from Alsace/ France). Super thin dough, put on sour creme, a little salt and pepper, green onions, and other stuff you like. It's baked in the oven for like 10 minutes and gets super crispy 😊
Hello. For the last recipe, I think aside from not using dark soy sauce, it also doesnt show if you added oil and sesame oil after you added the marinade to the beef The neutral oil and sesame oil was the one that added the sheen (that's also the reason why there's less fond even if the original recipe only added a small amount of oil while frying) Chinese dark soy sauce is also darker in color, less watery, and has a molasses hint, which would make the original more glossy and less watery.
Thanks for pointing out these onion recipes! Some other onion recipes you might like are Mile Zero Kitchen's 'Onion Focaccia' (or might be called 'Tirotto mantovano' which is thinner and not as bready as most focaccia) and Pasta Grammar's 'Onion Farinata' made with chickpea flour.
I get ALOT of onion tops from time to time and here’s what I like to do with them: wash and slice up and put into bowl. Add a handful of fresh chopped parsley and season to taste. Add a couple of eggs, mix well and shallow fry in blobs. It’s so simple and everyone seems to like them
For green onions: a recipe i tried from carribbean vegan (taymer mason) had a recipe for Jamaican jerk seasoning that had 30 (!) green onions in it. Its like a base you can add things to (i used it to make vegan lentil patties) and would be good to keep in the freezer (fridge if you can get through it) and add it to stews etc... i would def make that if i had tonnes of green onions.
Next time you require pomegranate molasses - you can boil down pomegranate juice until its super thick and sticky then add sugar and lemon juice to taste 😊
You rock! I'm still fascinated from your recipes and tips from the beginning of the times. But still, I simply think of you as someone of my family ahhahah
Hi, Indonesian here, have you ever heard of Martabak? it is a dish made from green onions and eggs whipped out together and fried with little oil wrapped in the same thin pastry sheet like in your second recipe, it uses all off green onion. it's kind off like your second recipe but with eggs, i hope you can try it and like it
I think what makes an Onion Bhaji is the Nigella Seeds. I've always thought Scallions pancakes were made with chives as the Chinese name is "Chive Biscuits" or 韭菜餅 Gao Choi Beng (Canto)/ Jiu Cai Bing (Mando). From what I've seen with Dolma videos, the plate is put there upside down to yes, cover it while it steams, but also to be flipped over at the end of cooking and used as the serving plate.
BIR - British Indian Restaurant technique. Curries at these places are so good because they use a special method where they make a weird onion soup called a "base gravy", which tastes like nothing, but you add it to your recipe, and precooked meat, and it creates that amazing sauce texture and flavor. I could never understand why no curries were like what I tasted at restaurants, that's why.
For your scallion/green onion tops, I have a favorite recipe from Sunset Magazine: Green Onion Noodle Soup. It's been a favorite at our house for literally 25 years and you can still find the recipe on their website! Try it- really yummy!
I would have used some Chinese Plum Sauce as a sub for the Pomegranate Molasses. I just think it might have worked with the sweet flavor... and I love it! I can tell that you're an excellent chef so I'm just putting my 2 cents worth in. I love Hellys' videos too.
Use your onion tops in scallion oil. Tops of scallions may be better. I just realized I wish I had a lot, likes several cups of caramelized onions. That might be your go-to when your onions are passed their optimum. They freeze well and your trimmings of course will be nice to have when you're snowed in and are in the mood to make stock.
A common ingredient in Chinese cooking is scallion oil. There's a bunch of recipes that use it, but the one I've been addicted to is scallion oil soy sauce noodles- i use the red house spice "SCALLION OIL NOODLES (CONG YOU BAN MIAN, 葱油拌面)" recipe with one tiny tweak- i have no light soy sauce, so i substitute half the amount with low sodium kikkoman soy sauce. (I found a 1:1 substitution was saltier than i preferred.) I like making a quadruple batch and keeping it in the fridge. You CANNOT get away with not using dark soy sauce. There's so few flavors here that the ones present have no choice but to shine.
Easy way to make pomegranate molasses. just bring pomegranate juice to boil. Reduce to low temperature and slowly reduce until you get molasses texture.
Make scallion oil! It’s actually perfect for this issue. I usually fry 3-4 bunches with a single small chili, anise star, and like 2 garlic cloves for 30 min and then drain you literally have a flavor bomb oil that is still safe to cook with and to use to finish pastas, pizzas or noodles. - anything really
I have to say that I appreciate you SO MUCH for using reusable stuff wherever you can. I noticed you use a lot less paper towels and plastic wraps compared to other food content creators. So, please know that your effort is being noticed and I appreciate you doing it for our earth
I make onion top frittata. Saute onion tops . Add to beaten eggs with mozzarella cheese. Salt and pepper and a little red pepper flakes. You can put them in a fry pan and cook till golden on bottom and flip repeat for other side. Or bake the whole thing.
When the onion tops are too hard to be nice to eat fresh, chop them in the food processor and fry them until crispy in oil. End result is a gorgeous flavored oil and amazing crispy onion to use as a topping
Have you made onion jam? With or without bacon, it is delicious, especially on a hamburger. I also carmelize onions slowly in a slow cooker til good and brown, then freeze in muffin pan and empty into a ziplock after they are frozen. Yum for adding to roasts.
Tip. Do not slice through the onions for the dolma type. Cut off top and bottom tap the whole onion on the board for a couple of minutes then push the inner layer out first then work your way outwards. Whole pieces of onions that stand up better when cooking.
The Amish do their version of onions rings with just wheat flour and chopped up onions and throw it in a pan. I like your asian gluten free chickpea and rice flour version. I love onions and have tried something like this. But gosh, I love potatoes. I finally figured out how to make good flat pan onion ring replacements: I just do 50/50 potato and onion hashbrowns. Borat of Subsequent Movie Film asks: "What do Eastern Europeons girls like? Onions!" I laughed so hard when I heard this remembering the war story my German mother told me about the Polish girl eating raw onions for lunch like they were apples when working at the cannery. Turns out I am a Euro mutt with the biggest slice of the slivered pie being Eastern European myself. It's true: Eastern Europeon girls do love onions.
All of those looked incredible. Especially those green onion rolls. Also I like both of you on screen. Its fun to see you taste test with someone else, although nothing wrong with just you on your own of course.
The best thing I tried with onions is pickled red onions got to be the best snack ever just eating them out of the jar. They improve any sandwich or any other meat dish as a side dish cleansing your palette to enjoy the taste of foods. Maybe I am weird but it's just part of something I enjoy. Subscribed because honestly wondering what you will do with all the onions.
Try making mongolian beef, it's really good and an easy way to use the green part of the onion. Korean green onions pancakes is also a good idea. But my favourite always is as garnish in soups. You can also make green onions oil. Or mix it with spreads like mayoneisse with tuna, or eggs...
Hahahaha! I love onions thank you so much! DUDE I am totally going to change the stuffed onions as a replacement for stuffed cabbage because I never learned how to get the cabbage leaves off for stuffing and rolling. Hey stuffed cabbage roll tutorial would be great! The trick for using baking soda on meat is to rinse it off before adding all the other stuff.
Tip. You put the whole head of cabbage in boiling water for a few minutes. Remove and take of the softened leaves. Onky a few layers at a time come off. Keep repeating the steps till all the cabbage is done. Hope this helps. Softening them also makes it easier to roll them after you filled them.
I feel that the beef stir fry ends up more gravy may be due to too much water added, or you need more cornstarch (when marinate the beef) to have the sauce thicken
#3 would have to have meat added for my family. I'm thinking spicy turkey sausage (reducing some of those spices called for in the recipe.) browned with the veg. What's your springboard recipe? 💖🌞🌵😷
Try Cha Ca La Vong, a traditional dish from Hanoi that highlight green onion's greatness. It's one of the most iconic vietnamese dish that doesn't get enough highlight. It will surprise you I promise 😊
On the dan bing, have you considered putting a slice or two of bacon inside the scallion pancake? We know a place that does that, and it's a whole new level.
Pomegranate molasses? Not commonly used in recipes and that's likely why it's tough to find. Yet it's easy to make. Pure pomegranate juice is widely available. Just reduce it to the viscosity you want - like molasses. It keeps forever in the fridge.
Bought a wok to tty my hand at some stir frying. I use my Weber bbq as my stove. I did a beef and asian veggies dish, but it came out a little flat. Overall i was happy, but sure could use some tips for this type of cookijng. Any suggestio ns, recipes and techniques to share would be awesome.
Kushari, musakhan, and mujadrah are all Middle Eastern recipes that uses a lot of onions, for the green onion, we have a dish cal mutabaq, baisically the scallion pancakes+ eggs
You should try scallion steamed buns, sesame green onion flatbread, and Maangchi’s Korean scallion pancake (pajeon) recipes from RUclips. I grow tons of scallions for making all the different scallion pancakes/breads
That's the thing though, if you've been cooking for a while. You try something, it doesn't turn out fantastic, but still pretty ok, so you use your experience to think of improvements, make it better the next time and so on to hone in on your own version you really like.
Checkout the Stainless Collection and Made In's other cookware by using my link to save on your order. - madein.cc/0624-prohomecooks
The best way to use up green onion tops is green onion curry, that's a side dish to roti or rice. Basically make a dry curry with sliced onions and tomatoes, once it's really cooked through, add in all your green tops. Simple, hearty and very flavorful.
I'm glad you're honest about the final result of what you cooked and you can say that something went wrong and that it was difficult, a lot of other creators would just say how great what they created is and move on
I mean. Thats a good thing sure. But i feel like.. maybe do it again but properly? He’s missing so many ingredients the whole video and kind of lazily substituting them. And i know his whole deal is trying to be relateable as a home cook but that kinda went out the window with the huge produce garden anyway😂
@@basvangeest5485 I agree, it went little overboard with substituting, but he could still fake it and make fake reactions and i am glad he did not
I agree
@@basvangeest5485 it's wasteful to go buy an ingredient you likely won't use again just to make a one off recipe. Do you see pomegranate molasses on your typical grocery store shelf? Home cooks substitute all the time
I always have a quart container of chopped green onions handy in my freezer. They keep very well, hardly stick together, and it's such an easy way to add some onion flavor to eggs, pizza, soup, or, of course, almost anything. I make up several quarts when they are available, and keep them in my big freezer.
Great idea! Thanks for the tip!
Do you do anything to prep them before you chop them and throw them into the freezer?
@@stephaniegee227 I clean them, chop them into 1/4" or less pieces, and chuck them into the freezer. They are small enough that they defrost in seconds in hot food. If anything, you have to be a little careful not to overcook them. I usually toss them in toward the end of whatever I'm cooking. And they keep in the freezer for quite a while- at least until the next season.
Huh I didn't realize I could freeze them! Thanks! I'm single and the green onions always go bad!
@@dougvogt8058 Thanks!!!
My absolute favorite use for my green onion tops is wonton soup. I can never get enough of that onion taste from traditional Chinese restaurants and recipes so I toss in the entire sliced onion bulb, at the start, and slivered tops a few minutes before I toss in some frozen wontons to finish. It does tend to cloud the soup, but I'm not a perfectionist.
taste before looks in my world. I also suck at presenting soo. ;)
There is something called negi miso you might like.
Love seeing both of you on screen! The back and forth dynamic is very welcome and adds an element to the videos that make them feel more conversational. Thanks for the excellent watch, and fun onion ideas! Also, for the beef marinade it looks like you may have left off the oil. In the original video she makes a point to say it is important to leave off the oil until after the mixture has covered the beef. This suggests to me that addition may change the way it cooks and the final glaze.
ahh so great catch there. I actually did add in the oil but for some reason it slipped through the cracks in the edit.
@@LifebyMikeG Nice, not that then! I'm going to give this a go this weekend with some dark soy sauce. I'm not much of a cook, but if I remember to I'll report back whether it changed the nature of the glaze.
@@Kymlaarjust curious if you had an update on the glaze thing 👀
Love onions, and those recipes look great.
Just wanted to point out two things you did different when making the beef and onion dish. When Stacy marinated the beef, after she added all the items you showed. She added oil. And it's important that the oil gets added after all other is well mixed in. Something I have seen in many other dishes. Also when you stir fried, you used rice vinegar. She hoewever said rice wine, and her list of ingredients states cooking wine. So you had a different flavor from the vinegar in the final dish.
Spot on here, Shao Haing or Xiao Xing wine or Mirin would have been perfect, but even a dry Sherry would be better than vinegar. Using the bicarb as a tenderiser may also be defeated by the neutalising effect of vinegar. I think a tiny amount of Hoison sauce and Maggi would be a good sub for the dark soy.
Ive been making beef/chicken and broccoli lately due to the abundance of it growing in the garden....and I found that if you skip the starch in the marinade, then add it when you add the sauce at the end, it makes a huge difference. I think it keeps the meat from browning properly and sticks to the pan too much. Thats probably why you got the gravy like rather than a glossy sauce.
Not sure if you knew this, but if you grow broccoli, don't pull it out after you get the first main head. Trim it up and let it grow, and you will get continuous little crowns to pick for the next month or so until it bolts from the mid summer heat. But if you can keep it growing until Sept, you can easily get more harvest until winter comes
Onion greens freeze super well and are great thrown into woks, soups, baked into bread, etc. Garlic greens are the same although usually not as fresh once the garlic is ready. We keep large containers of them whenever we can and it's a great way of getting more out of your garden.
Just too bad you can't really save them if you are curing the onions.
Be honest, are you the guy from ratatouille?
Someone HAS to check if he has the rat in his hair.
Has been a couple rough years, moving on without Remy. But he managed. RIP little man. 😢
😂
The AU version since, apparently, he can cook well, unlike canon Linguini before Remy's around
@@TheDisquietingNightRemy taught him everything he knows. Was he around before Ratatouille? No. See?
You can use the green onion tops as pesto. Switch it out for basil. You can also use it to make oil. Just like basil oil.
Was about to make the same comment.
When I'm doing stirfry with steak I always like to sear both sides of the meat before cutting it into strips, then just add it in a little bit later to the pan to account for cooking time difference. Way more flavor when meat has a crust to it.
Use green onions to make Mongolian style beef. PF Chang’s serves this dish with an abundance of 2-3 inch green onion pieces. It’s incredible. The sweet sauce brings great flavor to the greens.
I love these "trying out viral recipe" videos. Thanks for doing them!
There’s a Dutch recipe called Hachee. There aren’t many videos, but a few. There’s a few blog posts too. It’s a beef and onion stew, and you serve it with mashed potatoes so no rice or wheat which you can’t grow. Traditionally it’s just onions as it was a times are tough type meal, but you could very easily add other veg.
Definitely track down some pomegranate molasses. It’s got a great tart flavor that works super well in grilling glazes etc
Helen Rennie uses it in a ton of her recipes
For the "Green Onion Roll", add eggs to the green onion mixture and some shredded meat, and you got Indonesian Martabak Telur. You have to try it.
Shredded meat? Aren't there just eggs and green onions?
wow this is interesting!
I'm a Lebanese Jew, what we use for the stuffed Onions (Basal Mechi) - we'd have it for Holidays. You got to use Cortas pomegranate molasses (dibs rimon) - best company! Jews from Aleppo would use tamarind molasses.
Happy pride month!
Thank you!
Just to add, back in the day when the Syrian Jews weren't able to come by Tamarind they used Worcestershire Sauce as a substitute. Which creates a few halakhic (Jewish law) questions.
But not the scope here 😂
I swear these sponsorships are so effective at least for people like me who are easily cajoled into doing anything. I bought the griddle from made in from a couple of youtubers I watched having it in their videos and I thought oh wow that looks cool. Got it in.. haven't used it once. So, yes the pots look amazing and I might even use them, but they are so expensive that I cannot just go and buy every thing they are advertising that week.
Green onions are perfect for making Tartes flambées/ Flammkuchen (originally from Alsace/ France). Super thin dough, put on sour creme, a little salt and pepper, green onions, and other stuff you like. It's baked in the oven for like 10 minutes and gets super crispy 😊
Hello. For the last recipe, I think aside from not using dark soy sauce, it also doesnt show if you added oil and sesame oil after you added the marinade to the beef
The neutral oil and sesame oil was the one that added the sheen (that's also the reason why there's less fond even if the original recipe only added a small amount of oil while frying)
Chinese dark soy sauce is also darker in color, less watery, and has a molasses hint, which would make the original more glossy and less watery.
Should have popped over to Beryl Shereshewsky in NYC. She made something with pomegranate molasses the other week on her RUclips channel!
Thanks for pointing out these onion recipes!
Some other onion recipes you might like are Mile Zero Kitchen's 'Onion Focaccia' (or might be called 'Tirotto mantovano' which is thinner and not as bready as most focaccia) and Pasta Grammar's 'Onion Farinata' made with chickpea flour.
Green onions & eggs, great with rice! Super easy & quick meal for those busy days!!
holy cow those onion bhaji's look so good. Might have to try that out!
First time I see a non-indian improvise on onion-bhajia recipe , and as an Indian I approve on behalf of all 1.4B of us 😅
haha thank you!
I get ALOT of onion tops from time to time and here’s what I like to do with them: wash and slice up and put into bowl. Add a handful of fresh chopped parsley and season to taste. Add a couple of eggs, mix well and shallow fry in blobs. It’s so simple and everyone seems to like them
Also, when I have wayyy too many, I wash, dry, slice then bag them up and into the freezer they go. I use them for cooking 😊
NICE! Thanks for the compilation.
I love how you have discovered the power of the humble bhaji/pakora! 😂 Practically a staple food here in the UK. Deeelicious.
For green onions: a recipe i tried from carribbean vegan (taymer mason) had a recipe for Jamaican jerk seasoning that had 30 (!) green onions in it. Its like a base you can add things to (i used it to make vegan lentil patties) and would be good to keep in the freezer (fridge if you can get through it) and add it to stews etc... i would def make that if i had tonnes of green onions.
Next time you require pomegranate molasses - you can boil down pomegranate juice until its super thick and sticky then add sugar and lemon juice to taste 😊
Thanks for the tip!
You rock! I'm still fascinated from your recipes and tips from the beginning of the times. But still, I simply think of you as someone of my family ahhahah
Hi, Indonesian here, have you ever heard of Martabak? it is a dish made from green onions and eggs whipped out together and fried with little oil wrapped in the same thin pastry sheet like in your second recipe, it uses all off green onion. it's kind off like your second recipe but with eggs, i hope you can try it and like it
Mike, I love when you do this type of content. Great job!
I think what makes an Onion Bhaji is the Nigella Seeds. I've always thought Scallions pancakes were made with chives as the Chinese name is "Chive Biscuits" or 韭菜餅 Gao Choi Beng (Canto)/ Jiu Cai Bing (Mando). From what I've seen with Dolma videos, the plate is put there upside down to yes, cover it while it steams, but also to be flipped over at the end of cooking and used as the serving plate.
BIR - British Indian Restaurant technique. Curries at these places are so good because they use a special method where they make a weird onion soup called a "base gravy", which tastes like nothing, but you add it to your recipe, and precooked meat, and it creates that amazing sauce texture and flavor. I could never understand why no curries were like what I tasted at restaurants, that's why.
For your scallion/green onion tops, I have a favorite recipe from Sunset Magazine: Green Onion Noodle Soup. It's been a favorite at our house for literally 25 years and you can still find the recipe on their website! Try it- really yummy!
I would have used some Chinese Plum Sauce as a sub for the Pomegranate Molasses. I just think it might have worked with the sweet flavor... and I love it! I can tell that you're an excellent chef so I'm just putting my 2 cents worth in. I love Hellys' videos too.
Use your onion tops in scallion oil. Tops of scallions may be better. I just realized I wish I had a lot, likes several cups of caramelized onions. That might be your go-to when your onions are passed their optimum. They freeze well and your trimmings of course will be nice to have when you're snowed in and are in the mood to make stock.
A common ingredient in Chinese cooking is scallion oil. There's a bunch of recipes that use it, but the one I've been addicted to is scallion oil soy sauce noodles- i use the red house spice "SCALLION OIL NOODLES (CONG YOU BAN MIAN, 葱油拌面)" recipe with one tiny tweak- i have no light soy sauce, so i substitute half the amount with low sodium kikkoman soy sauce. (I found a 1:1 substitution was saltier than i preferred.) I like making a quadruple batch and keeping it in the fridge.
You CANNOT get away with not using dark soy sauce. There's so few flavors here that the ones present have no choice but to shine.
Love, love, love onions. Tank you for this video. Cheers!
I just wanted to thank you for the discount on my first Made In pan. I enjoy your channel!
The green union roll had me thinking of the Turkish dish gözleme! Great vid!
ahh so I never tried that dish but my mind went to that region right when I tasted it.
@@LifebyMikeG Turkey is not a region, it is a country. Also, there is no such thing as "Middle Eastern dolma", as "dolma" itself is a Turkish word.
Easy way to make pomegranate molasses. just bring pomegranate juice to boil. Reduce to low temperature and slowly reduce until you get molasses texture.
Thanks for sharing
I absolutely love you bringing in other people to try the food, like Carly! Adds a good multi dimensional review :)
Make scallion oil! It’s actually perfect for this issue. I usually fry 3-4 bunches with a single small chili, anise star, and like 2 garlic cloves for 30 min and then drain you literally have a flavor bomb oil that is still safe to cook with and to use to finish pastas, pizzas or noodles. - anything really
I have to say that I appreciate you SO MUCH for using reusable stuff wherever you can. I noticed you use a lot less paper towels and plastic wraps compared to other food content creators. So, please know that your effort is being noticed and I appreciate you doing it for our earth
For the steak, thinner slices of beef and velvet it. Stir fry is supposed to be quick. The most time is spent in the prep. Looks good though.
I make onion top frittata. Saute onion tops . Add to beaten eggs with mozzarella cheese. Salt and pepper and a little red pepper flakes. You can put them in a fry pan and cook till golden on bottom and flip repeat for other side. Or bake the whole thing.
When the onion tops are too hard to be nice to eat fresh, chop them in the food processor and fry them until crispy in oil. End result is a gorgeous flavored oil and amazing crispy onion to use as a topping
Pomegranate molasses is so insanely good. It’s used in Fatoush salad. And it makes the dish in my opinion.
Have you made onion jam? With or without bacon, it is delicious, especially on a hamburger. I also carmelize onions slowly in a slow cooker til good and brown, then freeze in muffin pan and empty into a ziplock after they are frozen. Yum for adding to roasts.
Tip. Do not slice through the onions for the dolma type. Cut off top and bottom tap the whole onion on the board for a couple of minutes then push the inner layer out first then work your way outwards. Whole pieces of onions that stand up better when cooking.
Korean green onion salad is FIRE. easy way to use up all your green onions left overs if you need an easy recipe.
The Amish do their version of onions rings with just wheat flour and chopped up onions and throw it in a pan. I like your asian gluten free chickpea and rice flour version. I love onions and have tried something like this. But gosh, I love potatoes. I finally figured out how to make good flat pan onion ring replacements: I just do 50/50 potato and onion hashbrowns. Borat of Subsequent Movie Film asks: "What do Eastern Europeons girls like? Onions!" I laughed so hard when I heard this remembering the war story my German mother told me about the Polish girl eating raw onions for lunch like they were apples when working at the cannery. Turns out I am a Euro mutt with the biggest slice of the slivered pie being Eastern European myself. It's true: Eastern Europeon girls do love onions.
All your recipes look delicious 😋!! Must try to make it all, especially making that powder from my garlic greens *and* from dried green onions. ❤
All of those looked incredible. Especially those green onion rolls. Also I like both of you on screen. Its fun to see you taste test with someone else, although nothing wrong with just you on your own of course.
green onion tops: dice them up, put in a used/dried water bottle plastic, chuck in freezer for later use
You can add green onions to bread. Just 10-15% (to flower) of fresh cut-up onions. The smell of the bread will be mouthwatering.
That stuffed Onion Dolmeh is my favorite of all time. I also add minced turkey-lamb meat and chopped grapevine leaves
7:19 this pronunciation made me chuckle lmao
Omg I haven’t seen you in forever! You taught me how to make stir fry back on that bros cooking channel you had!!
Onion-tastic! Thanks for sharing! 🙂😋
Thise pancakes and fried onions look delicious!
Korean pancakes use up a ton if spring onions
The best thing I tried with onions is pickled red onions got to be the best snack ever just eating them out of the jar. They improve any sandwich or any other meat dish as a side dish cleansing your palette to enjoy the taste of foods. Maybe I am weird but it's just part of something I enjoy. Subscribed because honestly wondering what you will do with all the onions.
love pickled red onions too!
To use up spring onions you could make Korean beef and spring onion soup - it's so good
Dude has a "Garden Manager"?!
Try making mongolian beef, it's really good and an easy way to use the green part of the onion. Korean green onions pancakes is also a good idea. But my favourite always is as garnish in soups. You can also make green onions oil. Or mix it with spreads like mayoneisse with tuna, or eggs...
Hahahaha! I love onions thank you so much! DUDE I am totally going to change the stuffed onions as a replacement for stuffed cabbage because I never learned how to get the cabbage leaves off for stuffing and rolling. Hey stuffed cabbage roll tutorial would be great!
The trick for using baking soda on meat is to rinse it off before adding all the other stuff.
Tip. You put the whole head of cabbage in boiling water for a few minutes. Remove and take of the softened leaves. Onky a few layers at a time come off. Keep repeating the steps till all the cabbage is done.
Hope this helps. Softening them also makes it easier to roll them after you filled them.
Alternative method is to freeze the cabbage head, which also softens the leave for easy peeling and rolling.
@@pegph4988 wow, I never heard of that . But I guess it makes sense as the freezing cold temperatures make the fibers burst and make the cabbage limp.
Thank you so much for the recipe 🌹
When dark soy sauce is not available...use extra soy and add dark brown sugar and a eetsy beetsy vinegar.
Wow! How did you make your own powder?! Would like to know the recipe
The Germans and the French do have many recipes also Turks have lots of onion recipes...
7:30 looks like börek
I feel that the beef stir fry ends up more gravy may be due to too much water added, or you need more cornstarch (when marinate the beef) to have the sauce thicken
#3 would have to have meat added for my family. I'm thinking spicy turkey sausage (reducing some of those spices called for in the recipe.) browned with the veg. What's your springboard recipe? 💖🌞🌵😷
Such a great idea!
Basic green onion salad with sour cream. A little salt and pepper and eat with potatoes, pasta...
The pomegranate molasses is crucial! you must get it next time it makes the whole dish :)
Scallion oil uses a lot of scallions and it lasts a fair amount of time. Great in Vietnamese noodle dishes and stuff
Try Cha Ca La Vong, a traditional dish from Hanoi that highlight green onion's greatness. It's one of the most iconic vietnamese dish that doesn't get enough highlight. It will surprise you I promise 😊
Green Onion & Garlic Nan. Also use tops to deter pests in the garden lol.
Great content! And, my first time seeing Carly 😊 Hi, Carly 🎉
I missed these videos! its always a good day when you post
Her chopsticks 🥢technique is on point. 👏🏻
On the dan bing, have you considered putting a slice or two of bacon inside the scallion pancake? We know a place that does that, and it's a whole new level.
In Kenji's Wok book he does something similar to the onion rolls by stacking his pancakes to make them thinner for moo shoo pork.
when making the stuffed onions, I'd personally use aluminum foil to cover the onions instead of a plate, much easier to take off
Pomegranate molasses? Not commonly used in recipes and that's likely why it's tough to find. Yet it's easy to make. Pure pomegranate juice is widely available. Just reduce it to the viscosity you want - like molasses. It keeps forever in the fridge.
Yummy! Honestly,I do not care for sweet food at all! I would rather have a bit of dessert!
My heart broke when you used a NY Strip for the Onion & Beef
Onion bhaji... You make it as you wish. It's always good! No fixed recipe!
Those first two will be on my list to cook.
Bought a wok to tty my hand at some stir frying. I use my Weber bbq as my stove. I did a beef and asian veggies dish, but it came out a little flat. Overall i was happy, but sure could use some tips for this type of cookijng.
Any suggestio ns, recipes and techniques to share would be awesome.
Kushari, musakhan, and mujadrah are all Middle Eastern recipes that uses a lot of onions, for the green onion, we have a dish cal mutabaq, baisically the scallion pancakes+ eggs
You should try scallion steamed buns, sesame green onion flatbread, and Maangchi’s Korean scallion pancake (pajeon) recipes from RUclips.
I grow tons of scallions for making all the different scallion pancakes/breads
That's the thing though, if you've been cooking for a while. You try something, it doesn't turn out fantastic, but still pretty ok, so you use your experience to think of improvements, make it better the next time and so on to hone in on your own version you really like.
Some day, I will let my onions cure. I just use a ton of them and LOVE picking and eating them in late spring/early summer.
If you're lucky enough to have a Middle Eastern grocery store in town they will carry pomegranate molasses. It's worth finding.
Selam :) Sanırım Bizim yöreye ait bir yemek ismi ''soğan Dolması'' ve daha çok salça ile ve yoğurt ile mükemmel oluyor. Ellerinize Sağlık :)
Yum! Now I want to see #2 made with sourdough. 💖🌞🌵😷